Instant Pot Thai Chicken Thighs

I was late to the whole Instant Pot craze but once I purchased one I was in love. What I like the most is it takes the thinking out of last-minute meals. When I fail to meal plan I always rely on my Instant Pot and this flavorful Thai chicken thigh recipe is a favorite.

This recipe is perfect for dinner and if you have any leftovers, shred them up for lunch and enjoy it on a simple lettuce wrap.

Keep in mind that the sauce must not be too thick. With this recipe if you decide to add more peanut butter it is necessary to adjust the amount of liquid too otherwise the Instant Pot won’t reach adequate pressure.

Instant Pot Thai Chicken Thighs Recipe

Instant Pot Thai Chicken Thighs Ingredients:

2 T. sesame oil

2 lbs. boneless, skinless chicken thighs

2/3 c. chicken broth

¼ c. sugar-free peanut butter

¼ c. gluten-free soy sauce or coconut aminos

2 T. fresh lime juice

2 T. honey, preferably local

1½ T. Sriracha sauce

2 t. fresh ginger

1 t. garlic powder

Sea salt and black pepper, to taste

Fresh cilantro, chopped for garnish

½ c. roasted peanuts, chopped for garnish

3-4 green onions, cut into thin slices for garnish

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

Obviously an Instant Pot, the instructions are for the IP-Duo series, other models may offer different features or buttons. If you’re looking for the best bang for your buck I love the Crock-Pot Express Crock, it delivers a lot of the same features at a lower price point. (I purchased mine at Target on sale for $45).

My favorite tool for shredding meat are bear claws, they’re quicker than using two forks and simple to use.

Silicone spatula, this is great for gently removing the brown bits from the bottom of the pot.

Instant Pot Thai Chicken Thighs Directions:

Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

Pour chicken broth into the hot container and gently scrape up brown bits from the bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.

Add the metal rack to the Instant Pot and place the browned chicken thighs on top.

Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

When finished, do a quick release to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

Optional: To thicken the sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.

If you’re worried about the appearance when serving these Instant Pot Thai Chicken Thighs, once cooked place them on a baking sheet brushing each side generously with peanut sauce. Place under a broiler set to high for 2-3 minutes or until nicely brown.

These Thai chicken thighs are delicious served on rice with a side salad. We hope you’ll enjoy this Instant Pot recipe as much as we do.

Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

Pour chicken broth into the hot container and gently scrape up brown bits from the bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.

Add the metal rack to the Instant Pot and place the browned chicken thighs on top.

Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

When finished, do a quick release to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

Optional: To thicken the sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.